Take advantage of fresh rhubarb when it's in season (that's April to June) and make this cake with garden rhubarb. Of course, if it's out of season, you can sub in frozen instead for a taste of spring no matter what the weather outside is like.
This cake freezes well for up to 1 month. To freeze, leave cake in pan. Cover pan with plastic wrap, then foil, crimping edges tightly to pan.